The present work mainly focused on development of a gluten-free waffle cone using finger millet flour by incorporation of papaya leaf powder. The formulation of the product was carried out by using varying concentration of papaya leaf powder and sensory analysis was done to optimize the product. The accepted product was further analyzed using proximate analysis. The following results were obtained. Sensory evaluation of sample C indicated slightly higher acceptable scores for appearance, texture, taste, and overall acceptability, Further Proximate analysis showed lower moisture (6.03%), ash (2.89%), fat (21.12%), protein (7.57%), and crude fiber (3.6%) contents compared to the control. The developed cone also had lower carbohydrate content (54.5%) and energy value (431.5 kcal/100 g). The formulation demonstrates strong potential for gluten-free bakery applications. The ragi–papaya leaf powder waffle cone offers a sustainable, nutrient-dense option for health-conscious and gluten-sensitive consumers.
Kumari et al. (Wed,) studied this question.